Recipe

Toffee Coffee Ice Cream Tart With A Chocolate And Cinnamon Crust Recipe

Add Step-by-Step Photos	Capebretonqt / All my dishes 8 months, 2 weeks ago This is wonderful on a hot day. But who needs warm weather to enjoy ice cream and chocolate with toffee? Prep:30m Cook:10m Servings:6	Capebretonq
	decadent

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Ingredients

Crust:

1 1/2 c. finely ground chocolate wafer cookies

1/2 tsp. cinnamon

1/4 c. unsalted butter, melted

Filling:

1/2 c. coarsely chopped English toffee bar (ie: Skor)

1 1/2 pts. coffee ice cream, lightly softened

Topping:

1/3 c. whipping cream

1 Tbl. unsalted butter

6 oz. good quality white chocolate, coarsely chopped

1 tsp. vanilla

Directions

Pre-heat oven to 325*. Butter bottom and sides of tart pan with removable bottom.

In a medium bowl, combine cookie crumbs and cinnamon. Stir in melted butter to combine. Press in bottom and up sides of tart pan. Bake until set. (about 9 minutes) Allow to cool completely.

Once cooled, sprinkle 2 Tbl. of toffee bits over crust. Spread ice cream over toffee. Cover and place in freezer until firm. (4 hrs - overnight)

Combine cream and butter in medium saucepan and bring to a simmer. Remove from heat and add white chocolate. Allow to sit for a minute, then stir until melted and smooth. Add vanilla and let stand until slightly thickened, but still pourable. (about 15 minutes)

Spread topping mixture over ice cream layer. Cover and freeze for an hour. Top with remaining toffee pieces. Freeze until firm. (4 hours - overnight)

***Note: This can be made up to 5 days in advance. Just be sure to cover tightly.

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